If you want to use a slow cooker after browning meat and heating the liquid, transfer the mixture to the cooker, cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours. You can freeze some cooked meat for later and add the sauce separately. For each cup of meat, heat 1/4 cup barbecue sauce thinned with 2 tablespoons water. Figure 1/2 cup meat

In a large Dutch oven over medium heat, add 1 tablespoon olive oil. Add onion and sprinkle with brown sugar. Sauté for 10 minutes, or until soft and lightly browned. Remove onion from pan and set aside.

In a large zip-top bag, combine flour, salt, pepper, garlic, thyme and rosemary. Add meat and shake until all sides are well-covered.

Add remaining tablespoon olive oil to pan and sear the meat until brown on all sides. Remove roast from pan and place in slow cooker. Cover with sautéed onions

In a bowl, combine beef broth, stout, vinegar and bay leaf. Place in Dutch oven and bring to a boil for about 3 minutes, scraping off any bits that have stuck to the bottom of the pan. Pour over meat in slow cooker. The liquid should not cover the meat.

Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours

When cool enough to handle, shred with fingers or 2 forks. Discard any excess fat. You should have about 10 cups of meat. In a large saucepan over low heat, combine barbecue sauce and 1/2 cup water. Add meat and stir to rewarm. If necessary, add more water or barbecue sauce. Serve on Kaiser rolls. Great served with cole slaw!

Notes:

Yield: 20 servings

Can freeze meat for later and add the sauce separately.

*Can use either Manischewitz Beef Broth or Telma Beef Cubes: Manischewitz Beef Broth: We dilute with water – half broth, half water. Telma Beef Cubes: We use double the water ratio suggested per cube.